1/4 cup powdered sugar 3/4 t HERSHEY'S Cocoa ¼ t powdered instant coffee 2 t hot water ¼ t vanilla extract In small bowl, stir together powdered sugar and cocoa. Dissolve coffee in water; gradually add to sugar mixture, stirring until well blended. Stir in vanilla. Drizzle over

We used waxed candy/muffin liners for these cupcakes, which kept them from sticking and helped them develop attractive domed tops. (Spraying your muffin tins will keep them from sticking but tends to result in flat-topped cupcakes.) The liners are available by mail order from Sweet Celebrations,

Great flavour but I must have done something wrong. Baked them in silicone mini muffin pans for 15 min and the bottoms came out burnt to a shiny crisp! *argh*

Beat the butter and cream cheese with a hand mixer until fluffy and light. Add the powdered sugar and beat until combined. Add the orange juice and zest and beat until thoroughly combined. Place frosting in a piping bag with a large star tip. Remove brownies from the pan. Using a 1 1/2-inch round

In a medium, microwave-safe bowl, microwave butter and chocolates on 50 percent power for 1 minute. Stir well. Continue microwaving on 50 percent power, stirring at 30-second intervals. Stop microwaving before chocolates completely melt; let the residual heat finish the job. (Alternatively, in a

Heat oven to 350. Arrange 36 doubled mini muffin baking cups on 2 jelly roll pans or cookie sheets with sides. Melt butter in a 3-qt. saucepan over medium low heat. Add chocolate chips and stir until melted and smooth. Remove from heat. Stir in sugar. Add eggs and stir briskly until blended. Fill